FALL BAKING!... We are doing a "Fall" theme for church afterservice potluck. I am making 2 dishes now in the oven cooking--- the first is like a cross between Potatoes Obrien and Shephards Pie--- trying to come up with a name for it though--
SHEP OBRIEN POTATOES
2 cans diced potatoes
coat with olive oil
season with black pepper, lemon pepper, sea salt
cover with diced garlic and diced onion
coat with olive oil
Cook for an hour at 350 degrees F
After cooking for an hour
cover potatoes with a layer of cheddar cheese and 2 cans of Dinty Moore Beef Stew
Season again with a coating of black pepper, lemon pepper, sea salt and olive oil
Place in oven and cook for @ 60-90 minutes at 350 degrees F
After cooking, coat with a layer of cheese and it should melt on its own on top of the hot dish; or if you prefer more of a slow cook , cook at 200 degrees for 2.5 hours if you want tastes to simmer and for flavors to better infuse
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VEGETARIAN SHEP OBRIEN POTATOES
Basically it is the same recipe but the 2 cans of Dinty Moore Beef Stew is replaced with 1 8 oz
can of sweet corn and 1 8 oz can of diced mushrooms
( you can add whatever you want so long as the combo is tasty and a veggie of some sort)
Both dishes were well received and eaten up in their entirety. The meat version is tastier than the vegetarian version but both taste good.
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